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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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Discover the irresistible Easy Butterfinger Bundt Cake, a moist, rich, and buttery dessert featuring crunchy Butterfinger candy pieces perfectly blended into a tender cake. Ideal for any occasion, this classic bundt cake is simple to prepare and sure to impress with its balance of flavors and textures.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¾ cups sugar

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract

Candy

  • 3 Butterfinger candy bars, finely chopped

Instructions

  1. Prepare Your Bundt Pan: Grease your bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and baking soda to evenly distribute the leavening agents and prevent clumps.
  3. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until light and fluffy, incorporating air for a lighter cake crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract to add depth of flavor.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry mix to keep the batter smooth and create a tender crumb.
  6. Fold in Chopped Butterfinger Bars: Gently fold in the chopped Butterfinger pieces to distribute them evenly without overmixing, preserving their crunchy texture.
  7. Bake the Cake: Pour the batter into your prepared bundt pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Remove: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Use room temperature butter, eggs, and buttermilk for a smoother batter and better rise.
  • Chop Butterfinger candy evenly to avoid clumps and ensure consistent texture.
  • Mix batter just enough to combine ingredients to keep the cake tender.
  • Start checking the cake for doneness at 50 minutes with a toothpick to prevent overbaking.
  • Let the cake cool partially before removing from the pan to avoid crumbling.

Nutrition

Keywords: Butterfinger bundt cake, easy bundt cake, Butterfinger dessert, moist bundt cake, candy cake, buttery cake

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